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Saturday, February 28, 2009

It seems like Valentine's day was so long ago, but it was actually only 2 weeks ago. So this month's Daring Bakers challenge is a celebration of love!

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

We were given the option of making the vanilla ice cream recipe that was offered in the challenge or using one of our own. I decided to make a cinnamon ice cream which was a simple enough recipe that I could make as I have not yet mastered the art of ice cream making... The ice cream was very nice, although the cinnamon flavour is really strong and for some people (my Valentine included) it may be a little too much. I will definitely make this ice cream again, but perhaps pair it with something more fruity like an apple pie.

The Valentino cake was as easy to make as it was to eat.....At first I thought it was going to be too dense and rich and we weren't really going to be able to eat it quick. Oh, who are we kidding....The cake was made on Friday and it was gone by Sunday. It's that good, but yes, it is super rich, since it is a flour less cake. Not a cake to be made every week, or something you would keep it in the counter for an afternoon tea & cake thing... This cake calls for an special occasion. I used a mix of semi-sweet and milk chocolate and baked it in a heart-shaped pan that I brought years ago in Brazil.

I enjoyed the challenge and the cake very much. Here is to love....

Chocolate Valentino Cake Recipe:

Recipe comes from "Sweet Treats" by Chef Wan

Preparation time: 20 minutes

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped ½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter 5 large eggs separated 1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often. 2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment. 3. Separate the egg yolks from the egg whites and put into two medium/large bowls. 4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry). 5. With the same beater beat the egg yolks together. 6. Add the egg yolks to the cooled chocolate. 7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration} 8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C 9. Bake for 25 minutes until an instant read thermometer reads 140F/60C. Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet. 10. Cool cake on a rack for 10 minutes then unmold.

In a large sauce pan, warm half-and-half and sugar until sugar is dissolved and liquid is heated, do not boil it. Remove from heat. Pour a ladle of the warm liquid into the eggs's bowl and whisk it fast and non stop until liquid is incorporated into eggs and mixture is warm. Repeat the same operation twice again, a ladle of the time. Bring this egg and cream mixture back into the pan, add the heavy cream and bring it to medium-low heat. Cook, stirring often until mixture is thick enough to coat the back of a spoon. Remove custard from heat, add cinnamon and vanilla, stir and let it cool to room temperature. Chill for at least 4 hours, up to 2 days. Freeze according to your ice cream maker's instructions. Freeze for 6 hours before serving.

18 comments:

You know what I was thinking? A light cinnamon apple ice cream would have been dynamite. I have a recipe for apple pie with a chocolate crust, and another where the apples are combined with chocolate chunks. Believe it or not, cinnamon apples and chocolate pair well! Regardless, your cake is gorgeous, the ice cream is perfect, and your photos are so pretty..nice work!